This is an oldie but goodie in our house. I certainly didn’t come up with this idea – but I’m not sure where I saw it first. It’s a standard Saturday morning breakfast for us when I feel up to making something more involved than cereal – although it’s really not that much more complicated! We also make this on busy weeknights for a quick dinner with a side of fruit.
I really enjoy runny eggs and love to dip the extra piece of toasted bread into the egg.
Makes 2 servings
- 4 pieces of bread
- 2-3 Tbsp butter or margarine
- 4 eggs
- salt and pepper
Butter both sides of the bread. Either tear out a circle in the middle of each slice of bread or use a cute cookie cutter to make a design (fun for holidays!) Place the cut out slices of bread onto a non-stick griddle and turn onto medium heat. Cook for 3-4 minutes per side until the bread is toasted and the eggs are cooked to your liking. My favorite is when the whites are just cooked and the yolks are still runny.